When I came up with this recipe, I was thinking about things that are encrusted, such as Scotch eggs, potato crusted fish, etc. while eating avocado. The chicharrones seemed like a good idea because of the contrast of crunch and salt.
|1||bag||chicharrones, (about 6 oz.), crushed into very small pieces|
|1/4||tsp.||freshly ground black pepper|
|1/4||tsp.||salt, or more to taste|
|1||ripe, Fresh California Avocado, seeded, peeled and halved|
|1||lime, cut in half|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Mix dry ingredients together. The chicharrones should be finely crushed, but not powder. They should be like very small bread crumbs.
- Coat the avocado with the mixture, gently pressing it into the avocado. Completely coat and serve immediately with the fresh lime squeezed over just before eating.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.